English muffins are a staple of British breakfast - either served on its own with some butter, or underneath perfectly poached eggs and bacon. They also make for great hotdog buns – yes, you read that right! These are our English muffin hotdog rolls... filled with Cumberland sausage, a ketchup inspired relish, scrambled eggs and mushrooms. What's not to love?
Method
Start with the English muffins! In a stand mixer, or in a mixing bowl if doing by hand, add all the wet ingredients, followed by the dry, and knead on low speed for 5 minutes. After, turn to medium speed, and continue for another 4 minutes, until the dough is soft and smooth to the touch. By hand knead for a total of 12 minutes.Allow the dough to prove for an hour, before portioning out into 12, and shaping them into hot dog rolls - to do this, take each portion of dough, flatten out and begin to roll towards you, making a sausage shape. Roll back and forth to lengthen and then place on a baking tray covered in semolina to prove for another hour/hour and a half.Once proved, heat a skillet over medium low heat, and gently place out muffins onto the skillet. After 5-6 minutes, check. the bottom for colour, we're looking for a dark brown finish, so leave until ready. Flip once and finish cooking on the other side!Prepare all the fillings of our breakfast hotdog - searing sausages, making scrambled eggs (how you like them!), and frying sliced mushroom in a little olive oil until crispy. For the relish, fry off the bacon first, and once crispy, add in the onions, and tomato, cook down until everything is soft, and any liquid from the tomatoes has cooked off, before adding the sugar, water and vinegar. Leave to simmer and become sticky, about 15/20 minutes, and finish with parsley! This can be served hot or cold.Once everything is ready, start building! Cut the muffins dow the non-seared edge, spread on some brown sauce, our sausage, the relish, eggs and mushrooms, and you're ready for a proper breakfast!
